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I ended up tossing my wok for my large as I did not like to wok or ever use it. But when I got the Mini wok I fry fish, shrimp, oysters, onion rings etc. I wok the asian stuff. Have used it for fajitas.

Just saying with the 10" I use it all the time for lots of things

Salado TX Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now).

stir-fries, buttered shrimp for pasta, been making scrambled eggs and bacon everyday since last monday in one, curry dishes with coconut milk, small deep frying, bulgogi beef. best thing for a wok is to use it, doesnt need to be just for stirfrying. i have mine in a wok burner on the stove' very easy to clean once its good and seasoned

Primarily, Asian foods. But, anything that calls for being sauteed is a possibility. Probably, other than Asian, I use it most for shallow pan frying and scrambled eggs, such as migas. I never cook anything with tomatoes in it because the acid is not good for the finish.

I, too like the speed of the cooks. Also, since you wok with the Egg lid open, you don't have to wait for the "bad smoke" to go away. We use it about once a week. Tonight we're doing our first Fried Rice and Shrimp (using VI's recipe he posted recently). There is such a wide variety of meals and recipes for a wok that the possibilities are endless. For example, @fishlessman's Asian Steak and Cheese. That looks fantastic!

i did a stirfry today of sliced pork, sprouts, mushrooms and celery that used 50/50 lite soy and lime juice, it cuts way back on the salt. it had some broth jello added from my vinegar porkbutt cook the other day that had some good flavor added. im sure the lime juice would have worked fine and i added a little sesame oil at the end that really boosts the flavor. the steak and cheese i posted had soy and fish sauce in it, you could omit thatgoing salt free or just dont like soy, the flavor profile of soy and lime jumps out at you and the salt is cut way back

I usually do the Singapore street noodle (mei fun) with chicken and shrimp, bamboo shoots, baby corn and water chestnuts, with a side of mongolian beef on the wok. All spicy as hell with sriracha and sambal olek.

You mean the last pic, where we're serving? When I take the wok off the heat I usually put it on the cold LBGE. What you are seeing is the ring intended to hold the wok if you're cooking on a stove. I use it as a stand to keep things stable.

I usually do the Singapore street noodle (mei fun) with chicken and shrimp, bamboo shoots, baby corn and water chestnuts, with a side of mongolian beef on the wok. All spicy as hell with sriracha and sambal olek.

@Dog_eggerton, the thing in the first picture the Wok is sitting on, it seems to reduce the amount of lump you use?

Ah, that is a lump reducing ring, which I got from the Ceramic Grill Store. With all respect to them, and I love their products, I found it to be unnecessary. I just control the amount of lump I load in.